Easy Black Bean Burgers

What's the Secret to Making the Best Black Bean Burgers?

A crisp golden crust, tender bean-filled center, and just the right blend of cumin, chili powder, garlic, and paprika makes these veggie burgers a winner!

I like leaving some of the black beans whole because it creates a heartier bite and prevents the burgers from becoming a smooth paste. The tomato paste does double duty by adding concentrated flavor while also helping bind the patties together.

Ingredient Notes

Black Bean Burgers aren't meant to imitate beef, they're a delicious plant-based sandwich all on their own! Here's what you need to make these loaded veggie burgers. For quantities, see the printable recipe card below.

• Black Beans: The foundation of this homemade black bean burger recipe, providing a hearty texture and plenty of plant-based protein.
• Cumin: Adds a warm, earthy spice that complements the black beans perfectly.
• Chili Powder: Brings a gentle heat and depth of flavor to the burger mixture.
• Paprika: Provides a subtle smoky sweetness and enhances the overall savory taste.
• Minced Garlic Paste: Adds rich garlic flavor throughout every bite.
• Black Pepper: Gives the burgers a touch of warmth and mild spice.
• Sweet Onion: Sautéed until soft, onions add natural sweetness and moisture.
• Tomato Paste: A key ingredient that helps hold the patties together.
• Fire-Roasted Corn: Adds a slight sweetness, a little smoky flavor, and great texture.
• Egg: Acts as the binder that keeps the black bean burgers from falling apart during cooking.
• Bread Crumbs: Help absorb moisture and create the perfect patty.

Step by Step Instructions

1 - Spray a non-stick frying pan with canola oil and place it over medium heat. Sauté the finely chopped sweet onion until soft, about 5 minutes. Add the minced garlic paste and cook for 1 additional minute. Remove from heat and allow the mixture to cool slightly.

2 - Reserve ⅓ cup of the black beans and set them aside. Place the remaining black beans into a large mixing bowl and mash them with a fork or potato masher until mostly broken down but still slightly textured.

3 - Add the cumin, chili powder, paprika, black pepper, tomato paste, fire-roasted corn, beaten egg, sautéed onion and garlic mixture, and bread crumbs to the mashed black beans. Mix everything together until well combined. 

4 - Fold in the reserved whole black beans for extra texture. Using your hands is the easiest and best way to evenly combine the mixture.

5 - Divide the mixture into six smaller patties using approximately ⅓ cup of mixture each, or make four larger patties for a more substantial burger. Place the formed patties on parchment paper while preparing to cook.

6 - Lightly spray a non-stick frying pan with canola oil and cook the black bean burger patties over medium heat for 4 to 5 minutes on the first side until golden brown. Carefully flip and cook for another 4 to 5 minutes until the second side is crisp and golden. Avoid overcrowding the pan and cook in batches if necessary. These burgers can also be cooked on an outdoor grill.

Variations

• Add shredded cheddar, pepper jack, or your favorite melting cheese directly on top of the burgers during the last minute of cooking.
• Create a spicy black bean burger by adding diced jalapeños, or a pinch of cayenne pepper.
• Swap the fire-roasted corn for diced bell peppers or add chopped fresh cilantro for a twist.
• Cook the patties on a grill for a slightly smokier taste.

Storage Guide

• Store leftover cooked burgers in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet over medium heat or in an air fryer to help restore their crisp exterior. 

• The uncooked patties can also be shaped and stored between sheets of parchment paper in the refrigerator for up to 24 hours before cooking. 

• For longer storage, freeze cooked or uncooked patties with parchment paper between each burger and store them in a freezer-safe container for up to 3 months.